Ingredients
- courgettes 4 larger or 6 medium, at room temperature
- coconut oil
- coconut milk 2 x 400g tins
- vegetable or chicken stock 700ml
- palm sugar 1 tbsp
- lime 1, plus wedges to serve
- fish sauce 1-2 tbsp
- coconut cream to serve
- shallots 4, chopped
- red chillies 6 (seeded if you like)
- lemongrass 2 stalks, outer layer removed and finely chopped
- garlic 6 cloves, peeled
- galangal or ginger a thumb-sized piece, peeled and sliced
- coriander a bunch, leaves and stems separated (leave a few leaves to serve)
- shrimp paste 2 tsp
- kaffir lime leaves 6, finely shredded
- ground cumin 1 tsp
- ground coriander 1 tsp
Method
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Step 1
To make the curry paste, bash the shallots, chillies, lemongrass, garlic, galangal and coriander stems in a large mortar with a pestle until it forms a paste (or you can whizz in a blender instead, if you like). Add the shrimp paste, lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
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Step 2
Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles.
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Step 3
Heat 2 tbsp coconut oil in a large pan and fry 6 tbsp of the curry paste until fragrant, about 2 minutes. Add the coconut milk, stock and palm sugar and simmer for 10 minutes. Divide the courgetti between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgetti. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.
Nutritional Information
- Kcals 321
- Fat 26.9g
- Saturates 22.9g
- Carbs 10.4g
- Sugars 7.6g
- Fibre 2.8g
- Protein 8g
- Salt 1.8g
